Sesame Soy Eggplant Tomato Penne
Sesame soy eggplant tomato penne combines salt-sweated eggplant with diced tomato and soy sauce over penne for a Korean-Italian vegetable pasta. The eggplant is salted first to draw out moisture, then sautéed in olive oil until soft and absorbent - it soaks up the surrounding sauce like a sponge, concentrating flavor in each piece. Soy sauce adds fermented depth that pairs with tomato's natural glutamate for a double layer of umami. Sesame oil goes on at the end to preserve its raw, toasty fragrance, and toasted sesame seeds scattered on top add crunch. Fresh basil provides an herbal finish, while onion and garlic anchor the aromatic base.
Adjust Servings
Instructions
- 1
Cut eggplant into 2 cm cubes, lightly salt for 10 minutes, then pat dry.
- 2
Cook penne in salted water to al dente and reserve 120 ml pasta water.
- 3
Heat olive oil and sear eggplant over high heat until browned; remove.
- 4
In the same pan, saute onion and garlic, then add crushed tomatoes and soy sauce; simmer 8 minutes.
- 5
Return eggplant, add sesame oil, and simmer 2 minutes to infuse flavor.
- 6
Add penne and 70 ml pasta water, toss 1-2 minutes, then finish with sesame seeds and basil.
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